Keto Indian Chicken Curry Recipe – Easy to Make at Home

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Keto Indian Chicken Curry in a white dish
Keto Indian Chicken Curry

This delicious Keto Indian Chicken Curry recipe is mildly spicy and full of flavor while keeping the dish low-carb. It’s so much better and healthier than the local takeout restaurant.

Indian keto chicken curry makes a great low-carb mid-week feast. If you like your curry hotter, you can always add more chili.

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We love Indian food and are always experimenting with making lots of low-carb curry recipes. The high fat in our various Keto curry recipes seems to draw out and enhance the flavor of the spices even more so.

The chicken is bathed in a delicious mix of spices and is best served with a side of  Keto Cauliflower Rice.

This low-carb keto curry recipe makes 8 serves. 1 serving has 3g net carbs.

The chicken curry can be stored in the fridge for up to 1 week or frozen for up to 3 months.

Keto Indian Chicken Curry Ingredients

  • 1 small Onion, roughly chopped
  • 1 Green Chili, roughly chopped
  • 1 inch knob of Ginger, roughly chopped
  • 3 cloves of Garlic
  • ½ cup of Coriander, leaves and stems
  • 3 tablespoons of Ghee
  • 2 teaspoon of Turmeric, ground
  • 1 ½ teaspoons of Cumin, ground
  • 1 teaspoon of Coriander, ground
  • 2 tablespoons of Tomato Paste
  • 2 pounds of Chicken Thigh, diced
  • 1 cup of Heavy Cream
  • 1 teaspoon of Salt

How to Make Keto Indian Chicken Curry

Keto Indian Chicken Curry in a white dish
How to make Keto Indian Chicken Curry
  1. In your food processor, add the onion, green chili, ginger, garlic, and fresh coriander.
  2. Blend until all ingredients are finely chopped. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.
  3. Scrape the mixture out of the food processor and into a large saucepan over low heat, add the ghee and gently saute for 10 minutes.
  4. Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
  5. Add the tomato paste and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.
  6. Increase the heat to medium and cook the chicken in the spices for 10 minutes.
  7. Add the cream and salt, and reduce the heat until the curry is simmering. Simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
  8. Serve the Chicken Curry immediately with a side of Cauliflower Rice.
Easy Keto Indian Chicken Curry (Low Carb, Gluten Free, Grain Free)
Keto Indian Chicken Curry in a white dish

Keto Indian Chicken Curry

This Indian Keto Curry recipe is delicious & mildly spicy with special low-carb Ingredients. Lots of healthy fats & easy to make. The low-carb and higher fats make the curry more flavorsome.
5 from 129 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: Indian, Indonesian
Prep Time: 15 minutes
Cook Time: 40 minutes
0 minutes
Total Time: 55 minutes
Servings: 8 serves
Calories: 414kcal
Author: Gerri

Ingredients

  • 1 small Onion roughly chopped
  • 1 large Green Chili roughly chopped
  • 1 inch Ginger roughly chopped
  • 3 cloves Garlic
  • 1/2 cup Cilantro leaves and stems
  • 3 tablespoons Ghee
  • 2 teaspoons Turmeric ground
  • 1 1/2 teaspoons Cumin ground
  • 1 teaspoon Coriander ground
  • 2 tablespoons Tomato Paste
  • 2 pounds Chicken Thighs
  • 1 cup Heavy Cream
  • 1 teaspoon Salt

Instructions

  • In your food processor, add the onion, green chili, ginger, garlic and fresh coriander.
  • Blend until all ingredients are finely chopped. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.
  • Scrape the mixture out of the food processor and into a large saucepan over low heat, add the ghee and gently saute for 10 minutes.
  • Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
  • Add the tomato paste and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.
  • Increase the heat to medium and cook the chicken in the spices for 10 minutes.
  • Add the cream and salt, and reduce the heat until the curry is simmering. Simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
  • Serve the Chicken Curry immediately with a side of Cauliflower Rice.

Notes

Nutrition

Serving: 0.6cup | Calories: 414kcal | Carbohydrates: 4g | Protein: 20g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 166mg | Sodium: 442mg | Potassium: 337mg | Fiber: 1g | Sugar: 1g | Vitamin A: 654IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
Keto Indian Chicken Curry in a white dish
Low Carb Indian Chicken Curry

More Keto Indian Recipes;

To make the Indian chicken keto curry recipe in a larger batch adjust the serving amounts in the recipe card above.

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48 thoughts on “Keto Indian Chicken Curry Recipe – Easy to Make at Home”

  1. You weren’t kidding, this is both easy and delicious! Thank you for creating an amazing recipe that is a keto comfort food. This will be a regular meal in our home.

    Reply
  2. I wanted to try making a curry from scratch and this turned out delicious. I am now keen to try your other curry recipes.

    Reply
  3. I have got to say that this is the yummiest chicken curry I have ever eaten! The whole family loved it and I’ve had the left overs for breakfast! Will definitely be making this again! It was a winner!

    Reply
  4. I’m on keto, and I had a severe craving for Indian food. This recipe hit the spot! I dare say it was better than my local Indian restaurant. Thanks for the recipe!

    Reply
  5. Wow. There are no words to explain how I felt about this recipe. It was better than any Indian restaurant I’ve ever been tooand bonus… it’s keto! Thank you so much!

    Reply
  6. This recipe is amazing! Even better the day after!! Thanks for delivering a fantastic recipe. One question, I’m hoping to remake for a good friend who’s dairy intolerant. Could this be made on coconut milk?

    Reply
    • Hi Natalie,

      Thank you for your kind words, I’m so glad you enjoyed it. Yes, it can, though I would recommend using coconut cream for the added fat content. I’d love to hear how it goes 🙂

      Reply
    • Hi Jean,

      Cilantro is fresh coriander, it’s just another name for it 🙂 The cilantro/coriander is used in the curry paste.

      Reply
  7. Hi this sounds so yum but I was wondering if I could use parsley instead of coriander as we don’t like that I will use the powder but not the herb thanks.

    Reply
    • Hi Nathalie,

      Parsley has a very different flavor to coriander and will change the taste of the curry. I don’t recommend it, but you’re more than welcome to try it.

      Reply
  8. Making for second time!!! Best curry ever! My husband wanted a non traditional Xmas meal so we are making your recipe!! Thank you again!!

    Reply
  9. Amazing! Accidentally used pepperoncini instead of green chili but still tasted great! Subbed olive oil for ghee.

    Better than the local Thai and Indian restaurants! Went perfectly with the cauliflower rice!

    Reply
  10. Hi, I really want to make this, are the ingredients accurate for 2 Servings?
    I use Metric and 0.24 teaspoons Cumin ground is a bit odd?

    Many Thanks

    Reply
    • Hi Matt,

      The conversion is basically dividing the recipe by the number of serves that you put in. 0.24 teaspoons is just 1/4 of a teaspoon. I hope that helps.

      Reply
  11. Hello,

    I made your keto chicken curry and it was amazing! I wasn’t sure what green chili to use though. I used Anaheim chilies, but what kind of green chili was I supposed to use?

    Reply
    • Hi Nancy,

      We get chili’s at the supermarket here in Australia that are just called “green chilies” though any green colored chili will do 🙂

      Reply
  12. Can you tell me how you calculated the nutrition info?

    I use MyFitnessPal to log my meals and upon importing this recipe the Amount Per Serving is VERY different than yours, and i am hesitant to try this on the Keto diet. This is a dish my husband and I would love to try but our macros limit us to 25 or less grams of carbs/day.

    Here are the results from the import:
    Servings 10.0

    Amount Per Serving
    calories 370 % Daily Value *
    Total Fat 18 g 27 %
    Saturated Fat 9 g 46 %
    Monounsaturated Fat 3 g
    Polyunsaturated Fat 1 g
    Trans Fat 0 g
    Cholesterol 117 mg 39 %
    Sodium 340 mg 14 %
    Potassium 450 mg 13 %
    Total Carbohydrate 32 g 11 %
    Dietary Fiber 2 g 9 %
    Sugars 3 g
    Protein 24 g 49 %
    Vitamin A 14 %
    Vitamin C 67 %
    Calcium 20 %
    Iron 15 %

    Reply
    • Hi Victoria,

      Both Matt and I eat Keto, we know all about keeping carbs low! You just have to look at the ingredients to see that there are not many carbs in the recipe.

      I am very confused as to how you got the carbs so high in your calculations – there are only about 30g of carbs in the entire recipe. That being said; My Fitness Pal is notorious for having incorrect food data, I suggest that you go back and double check each of the ingredients that you have added. It can be helpful to do a google search of each of the ingredients to get an understanding of how many carbs different ingredients have.

      I hope that helps!

      Reply
  13. This was absolutely fabulous and restaurant quality. Thank you so much for sharing. I used a bit less cream and added some water instead to make it less rich. I also added cumin seeds to the cauliflower rice. I also used chicken breasts instead of thighs (as it was all I had to hand) and just reduced the cooking time. This is a 5-star recipe and it will be a firm favourite in our house.

    Reply
  14. Wow great recipe. I put half cream, half coconut milk wow. I thought afterwards to add some spinach next time. Thank you.

    Reply
  15. DELICIOUS!

    I was looking for something to make for dinner and came across this recipe. It looked interesting so I decided to give it a try. We were surprised at how delicious it is and yet so easy to make. Thanks for sharing!

    Reply
  16. Easy to prepare. My husband has a sweet tooth so I added a tablespoon of Splenda and he was in heaven. Cut the recipe in half as there are only 2 of us, and it still came out tasty. By the end of the evening, nothing left.

    Reply
  17. This recipe is a game changer. I look forward to eating this and never miss any “bad” foods. It is sooo delicious and satisfying that I have made a double batch, each week, for the last 4 weeks and my entire family gobbles it up without complaints! They even request more on my meal prep days! A million thanks to you and a request for any other easy, Indian inspired keto recipes would be very welcomed.

    Reply
  18. Fantastic! Just made this recipe and served it over cauliflower rice. After trying many chicken curry recipes to replicate an authentic Indian restaurant taste, I finally found this . Thank you! And it’s keto!!! This is a new favorite!

    Reply
  19. How on Earth is this regarded as being good for you? It’s so easy to make, and tastes superb. Similar to butter chicken which is a firm favourite in our household. We’ve really got on board with Keto and this is great. We didn’t have it with any rice yet found it equally as good to eat. I found this a mild curry so will increase the amount of chilli next time. Thank you!

    Reply
  20. Hi, I love Indian food with curry and tumeric. I want to cook the Keto chicken curry and trying to watch the video for it and can’t get the video. Also do all the recipes have a video.

    Reply
    • Hi Rosemary,

      We don’t yet have a video of this recipe. About a third of the recipes on our website have a video, we are working on updating all the recipes to include a video but it will take some time.

      Reply

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